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Don's Ambush Chili* main dish, meats, chili, tex-mex, groundmeat 3 lb lean rough ground chuck 1 lb lean pork shoulder 3 medium onions chopped 1 green bell pepper chopped 1 red bell pepper chopped 3 tablespoon fresh ground cumin 1 teaspoon all spice 1 tablespoon blackstrap molasses 12 oz (1 can) beer(not lite) 2 oz sour mash whiskey 1 cup tomato paste 1 oz vietnamese hot sauce or ta 3 tablespoon masa harina 1 tablespoon soy sauce 3 bay leaves 2 cup stewed tomatos chopped 1 cup tomato sauce 1 cup tomato paste 6-10 each jalapeno peppers whole 6-8 ea fresh Jalapeno peppers(2 seeded & chopped) balance gashed 4-6 ea cloves garlic crushed Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat and cook until browned. Add all other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 2 Tblspn of cumin and stir it in. At this point take the whole Jalapeno (fresh) and gash them with a sharp knife in several places around the pod. Add them to the chili. Never use less than 2 but more if more "bite" is needed or desired. Cook for 1 hour on simmer then add the remaining cumin. Cook for 15 minutes more and serve! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF THE CHILI!" Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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